Chocolate-Dipped Pretzels

Oct 29, 2008

These pretzels are supereasy to whip up to give as a gift. Dip them a day ahead, and pack them in a box lined with waxed tissue paper. Don't forget to add a note, or simply remind your friends that pretzels are best eaten within a week — if they're even around that long!

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Cal/Serv:
135

Yields:
27

Total Time:
0
hours
20
mins

Ingredients

8
oz.
milk chocolate

27
pretzel rods

Flaked coconut and/or green, red, and white sprinkles (for topping)

Directions

Place chocolate in microwave-safe measuring cup or mug. Heat, covered with waxed paper, in microwave on High 1 to 2 minutes or until chocolate is almost melted, stirring occasionally until smooth.

Meanwhile, place each topping choice on separate sheet of waxed paper or on individual plates.

Holding 1 pretzel rod at a time, dip in melted chocolate, tipping cup to cover about half of rod with chocolate. Allow excess chocolate to drip off pretzel back into cup. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rod in pie plate or shallow bowl, leaning uncoated portion on edge.

Repeat with remaining pretzels (try to keep pretzels from touching one another in pie plate), and refrigerate about 20 minutes to set coating. Store pretzels in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week.

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